Sticky Teriyaki Tofu Rice Bowl

This teriyaki tofu bowl is one of those weeknight dinners that comes together faster than takeout and tastes even better. Crispy pan-fried tofu gets coated in a glossy homemade teriyaki glaze that is sweet, savory, and just a little garlicky. Pile it over fluffy rice with a handful of fresh toppings and you have a bowl that looks impressive but takes almost no effort.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 2 cups jasmine rice, uncooked
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Directions

1. Cook jasmine rice according to package directions and keep warm.
2. Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and cornstarch in a small bowl and set aside.
3. Pat tofu cubes very dry with paper towels, then season lightly with a pinch of salt.
4. Heat vegetable oil in a large nonstick skillet over medium-high heat and add tofu in a single layer. Cook without moving for 3 to 4 minutes until golden, then flip and cook 3 more minutes on the other side.
5. Pour the teriyaki sauce over the tofu and toss gently to coat. Let it simmer for 1 to 2 minutes until the sauce thickens and clings to every piece.
6. Divide rice into four bowls and top with glazed tofu. Finish with sliced green onions and a sprinkle of sesame seeds.

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